blademanswife
Posted 13 Apr 2017 , 2:28am
post #1 of 2
I would like to use panache under my fondant for a cake this next weekend to get the sharp lines. Will the panache melt at room temp tuner fondant? Can I refrigerate the cakes once i cover them?? Any advice??
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Rosemary7391
Posted 13 Apr 2017 , 8:02am
post #2 of 2
I guess it depends what ratio of cream:chocolate (and what sort of chocolate) you use, but I had no problems following the instructions here:
http://sweetnessandbite.com/2014/10/how-to-ganache-a-cake/
No melting, no need to chill but I am in Scotland so it might be different wherever you are!
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